Gentl Hyers

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

Ask anybody’s nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you’re golden.

If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This meltingly tender and flavorful Lamb Pot Roast with Oranges and Olives has true star appeal. Show off even more by making your own beef stock (click for recipe).

The flat cut of this Belgian-Ale Braised Brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy.. It will hold its shape better as it cooks, and slices neatly.

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

Boudin Blanc - or sausage - stuffings are a good choice for leaner cuts like this turkey breast recipe with chestnuts.